Baby Squash Sauté Szwarc Recipes

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

SEARED FILET MIGNON WITH TRIPLE MASH AND SAUTEED BABY SQUASH

Steps:

• Sear each medallion until desired temperature is reached. Remove from pan and reserve for service. In the hot pan, begin to saute the squash utilizing the fond (brown bits in the pan). Serve as a side for the filet. Serve with Triple Mashed Potatoes.
• Separate the sweet and Yukon potatoes into 2 sauce pots and cover with cold water. Season the water with salt and freshly ground black pepper and bring to a boil. Add 1-ounce of chipotle to the sweet potato water. Cook the potatoes until they are fork tender. Drain them and transfer into separate bowls. Add the garlic to 1 bowl, and the red pepper to the other bowl of Yukon potatoes. Transfer the potatoes 1 style at a time into a potato ricer and rice into a bowl. Combine the butter and cream to make mashed potatoes. Continue this process with each flavor and hold the potatoes until service.

BABY SQUASH IN BROWN BUTTER

Steps:

• Preheat oven to 350 degrees F.
• In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
• In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
• Place pan in oven and let the squash finish cooking, approximately 15 minutes.
• **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

FAST SUMMER SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

SAUTEED SUMMER SQUASH WITH BASIL

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER

Steps:

• In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL

Steps:

• Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
• *Available at farmers' markets and some specialty foods stores.